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Serves: 2

400g Carrots

1 Clove of Garlic

1 Thumbnail sized piece of Ginger

1 Red Chilli (seeds removed for a milder curry)

1tsp Tumeric

1tsp Cumin Seeds

1tsp Cardamon Seeds

1tsp Coriander Seeds

400ml Can of Full Fat Coconut Milk

1tbsp Coconut Oil

½ Red Onion

Seeds from Half a Pomegranate

Julie Simpson creates a meat free Curry as part of National Vegetarian Week, from 16-22 May.

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  • pictures: David Merewether

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